Penne Rigate Casserole

11/2 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

12-ounce package of soft tofu

1 bunch parsley, finely chopped

2 cups marinara sauce

Boil pasta in salted water. Cook until firm to the bite. Drain.

Almond-Strawberry Yogurt

Mix the tofu with the chopped parsley, egg, and a cup of the Parmesan cheese.

In a 13×9 casserole dish, layer a cup of sauce, pasta, tofu mixture, mozzarella cheese, and sprinkle on the Parmesan cheese. Repeat the layering.

Bake at 350 degrees until the casserole bubbles. Serve with a tossed green salad and Italian bread.

Thanks, Pamela Wooley! Fallbrook, California